Heat a earthenware/meen chatti or a heavy bottom pan and add the oil. Add the curry leaves and allow to splatter. Add the slit green chilies, ginger and saute briefly. Add the onions and cook till translucent. Add the coriander powder, chili powder, turmeric powder and cook till the raw smell of the spices goes off and oil starts to separate. Add the chopped tomatoes and cook till mushy

Add the thin coconut milk, salt to taste and bring to a rolling boil. Add the crab and cook till done.

Add the thick coconut milk and bring to gentle simmer. Turn the heat off, add the remaining curry leaves and drizzle about a teaspoon of coconut oil. Put the lid on and let the curry sit for at least an hour before you serve. Serve with steamed rice.